Garden Crab Alfredo Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in butter until tender. Whisk in the sour cream, soup, milk, salt, garlic powder, Italian seasoning and pepper until blended. Cook and stir until heated through (do not boil). Stir in crab; heat through. , Drain pasta; top with crab sauce. Sprinkle with cheese and parsley.

Steps:

• Cook linguine according to package.
• Melt the butter in a saucepan. Stir in the flour and cook briefly until it looks sandy.
• Do Not let it color.
• Whisk in the half-and-half and stir until the mixture forms a thick sauce.
• Stir in the cheese and season to taste.
• Simmer a few minutes to blend the flavors and stir in the crab meat. Cook just until the crab meat is heated through.
• Serve over cooked linguine with additional parmesan cheese and red pepper flakes on the side.

Steps:

• In a skillet, saute onion in butter until tender. Add mushrooms; cook and stir for 3 minutes or until tender. Stir in the sauce and broth until blended. Add the crab. Reduce heat; cook for 10 minutes or until heated through, stirring occasionally. Serve over pasta.

Steps:

• For the roasted garlic: Preheat the oven to 350 degrees F. Using a basting brush, coat the garlic with the olive oil, place on a baking sheet, cover with aluminum foil and roast until the garlic lightly browns and softens to the touch, about 1 1/2 hours. Let cool, then roughly cut and set aside.
• For the sauce: In a large saute pan (12- to 14-inch nonstick preferred) on medium-high heat, add the roasted garlic, butter and onions and saute until the onions are translucent, about 2 minutes. Add the heavy cream, wine, clams, salt and pepper and bring to a boil. (Do not walk away as cream has a tendency to boil over.) As the cream starts to boil, adjust the flame to a lower setting to prevent it from boiling over. Simmer the sauce until more than half of the clams have opened; The sauce will have reduced and thickened by almost half. Add the crabmeat, scallops and shrimp and simmer until the shrimp starts to curl up and the scallops start to swell, about 1 1/2 minutes per side. Add the Romano, Parmesan and green onions. The sauce will immediately start to thicken. Simmer for just about 1 minute to incorporate the Romano and Parmesan cheeses. Remove from the flame and serve over your favorite pasta.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm and covered.
• Meanwhile, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook until garlic releases its aroma, about 2 minutes, being careful not to let the garlic brown. Stir in the flour, salt, pepper, and cayenne pepper. Reduce heat, and cook, stirring constantly for about 2 minutes. Add the half-and-half and stir over medium heat until slightly thickened, about 3 minutes.
• Add the cream cheese and Parmesan cheese to the sauce and stir until cheeses melt and mixture is smooth. Mix in the crabmeat and continue cooking until crabmeat is heated through, about 3 minutes.
• Divide the fettucine between 2 plates or bowls and top with the crab sauce.

Steps:

• Put on water for pasta and bring to a boil.
• Mince garlic and cut onion into slivers.
• Place olive oil in a heavy flat-bottomed skillet and add the onion and garlic.
• Stir in the the mushrooms, zucchini and yellow squash.
• Cut two of the tomatoes into chunks and add to the skillet, and saute until squash is cooked, about 7-10 minutes, stirring occasionally.
• While this is sauteing, cook the fettuccine according to package directions for al dente pasta.
• About two minutes before the pasta is done, chop and add the remaining tomatoes to the skillet, as well as the basil, green onion (be sure to use both the green and white part of the onion) and surimi.
• Add the jar of Alfredo sauce and stir to combine.
• Stir in the Parmesan cheese.
• Drain pasta and add to pot, tossing to coat.

Steps:

• Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchâtel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
• Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.

Steps:

• Melt butter in saucepan over medium heat, stir in flour.
• Gradually add half-and-half, stir until thickened.
• Add parmesan cheese, cook and stir until smooth.
• Fold in crab and heat 3 minutes, stirring occasionally.
• Toss fettuccini with sauce. serve. garnish with parsley.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute garlic in oil until tender. Stir in the crab, shrimp, lemon juice and pepper. Cook and stir for 1 minute. Add Alfredo sauce and peas. Cook and stir until heated through. Drain pasta; top with the seafood mixture and sprinkle with Parmesan cheese.